University of North Texas - Food Service Manager I

The Food Service Manager I is an entry-level management position that involves the preparation and serving of food in the Champs Hall Dining area. The Food Service Manager I is responsible for the quality and quantity of food, and for the general appearance and sanitary cleanliness of the unit. Job responsibilities include:* Assisting with daily operations; inspects, preps, tests, and evaluates all food quality and appearance * Assist with development of menus and recipes * Establishes operating standards, implements quality improvements and communicates to employees * Evaluates procedures and policies to ensure efficient and effective operations * Assist with ordering, requisition, inventory of food items and supplies * Interviews, hires, trains, and supervises salaried and hourly staff * Supervise in sanitation and cleaning of kitchen * Participation with development of evaluation goals, objectives, organizational plans and special projects * Supports and practices the University and Dining/Retail Services commitment to service Work is performed under the general supervision of the Food Service Manager II. . The University of North Texas System is firmly committed to equal opportunity and does not permit - and takes actions to prevent - discrimination, harassment (including sexual violence), and retaliation on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity or expression, age, disability, family status, genetic information, citizenship or veteran status in its application and admission processes, educational programs and activities, facilities, and employment practices. The University of North Texas System immediately investigates and takes remedial action when appropriate. The University of North Texas System also takes actions to prevent retaliation against individuals who oppose a discriminatory practice, file a charge, or testify, assist or participate in an investigative proceeding or hearing. Bachelor's Degree in related field and two years of experience in food service management; or any equivalent combination of experience, education or training. Must be Food Safe Certified or able to get certification within 6 months. The following knowledge, skills, and abilities are required:* Thorough knowledge of food preparation and food service management in a large food service unit.* Thorough knowledge of employee health, kitchen cleanliness, and sanitation requirements.* Thorough knowledge of hazards to human life and health that can occur from improper food preservation and service.* Thorough knowledge of kitchen equipment, kitchen implements, and advanced food preparation and processing procedures.* Skill in the preparation and service of food.* Skill in training, supervising, and evaluating the work of subordinates* Ability to maintain time and cash receipts records.* Knowledge of appropriate safety and security precautions appropriate to work performed* Service Etiquette* Rigidity with compliance to documented service and production standards* Ability to identify and seek help when needed.